FARM TO CHEF (Penguin, 2017, 338 pages, ISBN 978-0-14-319360-9
$40 CAD hardbound) is by Lynn Crawford, former Exec Chef at Four
Season hotels in Toronto and NYC. She's appeared on TV and has also
written two other cookbooks. Currently, she is chef at Ruby Watchco in
Toronto. Here she's got log rolling from Samuelsson and Jamie Oliver. She
has 140 preps from all seasons featuring farm-fresh produce for just about
every occasion. It begins with Fall, moves through Winter, Spring, and then
Summer. Each season has a breakdown by a share of the total 42 major
ingredients. Thus, for Fall, there are apples, beets, broccoli, carrots,
cauliflower, celery and celery root, "fall greens", grapes, leeks, mushrooms
[ears, and sweet potatoes – with an average of 3 – 4 preps each.
Preparations have their ingredients listed in both metric and avoirdupois
Audience and level of use: Canadians, millennials
Some interesting or unusual recipes/facts: the apple range covers hot
buttered bourbon cider, apple mostarda, spiced apple butter, pork chops
and apple-braised cabbage, harvest apple pie.
The downside to this book: typeface is a bit small and the ink impression is
The upside to this book: a nifty collection of preps.
Quality/Price Rating: 88